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Short‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. The beverage industry is leveraging sc‐FOS in a variety of innovative functional drinks. However, sc‐FOS drinks are vulnerable to microbial spoilage due to the presence of free sugars and high water activity. This study explored the potential of pulsed light (PL) technology to pasteurize water enriched with sc‐FOS at 3% and 6% levels of usage. PL treatments were carried out at 1.7, 1.9, and 2.1 kV for 120, 180, and 240 s, corresponding to fluence ranging between 0.28 and 1.03 J/cm2. The microbial inactivation (of Saccharomyces cerevisiae, Escherichia coli, and Listeria monocytogenes), pH, titratable acidity (TA), total soluble solids (TSS), color profile, and sc‐FOS integrity were investigated. A 5‐log10 inactivation in the microbial populations was obtained at 1.9 kV/ 240 s (equivalent to 0.85 J/cm2 fluence). Of the log‐linear and Weibull models evaluated, Weibull model was found to best‐fit the inactivation kinetics. Insignificant effects of PL were observed on pH, TA, TSS, and color. More than 98% sc‐FOS content was retained in all samples after PL flashing. Therefore, PL technology can be explored as an industrial antimicrobial intervention for functional beverages, including water enriched with sc‐FOS. Practical applications: Short‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. This study explored the potential of pulsed light (PL) technology to pasteurize water enriched with sc‐FOS at 3% and 6% levels of usage. The study establishes that pulsed light (PL) treatment can be an effective nonthermal pasteurization condition for functional water enriched with short‐chain fructooligosaccharides (sc‐FOS). A PL fluence of 0.85 J/cm2 can be employed for the pasteurization of a 3% sc‐FOS drink (considered a source of dietary fiber) and a drink with 6% sc‐FOS (considered a fiber‐enriched drink). PL fluence up to 1.03 J/cm2 has no concerning effect on the total sugars or sc‐FOS content of the water enriched with FOS after PL treatment, thus making it suitable for an industrial application. [ABSTRACT FROM AUTHOR]

Public awareness of preventing pathogenic microorganisms has significantly increased. Among numerous microbial prevention methods, the deep-ultraviolet (DUV) disinfection technology has received wide attention by using the nitride-based light-emitting diode (LED). However, the light extraction efficiency of DUV LEDs and the utilization rate of emitted DUV light are relatively low at the current stage. In this study, a light distribution design (referred to as the reflective system) was explored to enhance the utilization of emitted DUV from LEDs, leading to successful and efficient surface and air disinfection. Optical power measurements and microbial inactivation tests demonstrated an approximately 79% improvement in average radiation power density achieved by the reflective system when measured at a 5 cm distance from the irradiation surface. Moreover, a statistically significant enhancement in local surface disinfection was observed with low electric power consumption. The reflective system was integrated into an air purifier and underwent air disinfection testing, effectively disinfecting a 3 m3 space within ten minutes. Additionally, a fluorine resin film at the nanolevel was developed to protect the light module from oxidation, validated through a 1200 h accelerated aging test under humid conditions. This research offers valuable guidance for efficient and energy-saving DUV disinfection applications. [ABSTRACT FROM AUTHOR]

Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters. [ABSTRACT FROM AUTHOR]

Ultraviolet (UV) irradiation is a non-thermal sterilization technique, and mercury vapor ultraviolet lamps currently serve as the primary equipment for food hygiene. However, due to some factors, the production and usage of mercury lamps gradually reduced. The inevitable trend has been their replacement by environmentally friendly and energy-efficient ultraviolet light-emitting diodes (UV-LED). This article, based on the principles of UV-LED light emission and the characteristics of multi-wavelength coupling applications, briefly reviewed the mechanisms of microbial inactivation. The factors affecting the inactivation effect (wavelength, UV dose and material characteristics), the sterilization effect of processed foods and the impact on the quality of some foods were explored. The aim was to provide a reference for optimizing the sterilization processes and equipment parameters of UV-LED in the field of food hygiene.

As an eco-friendly oxidation technique, gas–liquid underwater discharge is considered a promising water disinfection method. In this study, we constructed a gas–liquid discharge reactor, in which the electrical properties, optimized discharging parameters, and microbicidal effects on coliphage virus and two bacteria (E. coli and S. aureus) were investigated. It is shown that, compared to direct underwater discharge without ventilation, gas–liquid discharges can release higher energy and generate more active species, thus resulting in better inactivation performance. A microbicidal reduction of over 99.9% can be achieved in 5 min of treatment for three types of microbes in 600 ml tap water (σ ∼ 590 μS/cm); specifically, 3.34, 3.95, and 3.65 log reductions were achieved for coliphages, E. coli, and S. aureus, respectively. The observations of microbial morphologies indicate that underwater discharges and their products can severely damage the external structures and internal substances of micro-organisms, which is responsible for the working mechanism of microbial inactivation. The reactor can decrease E. coli from 6.2 × 103–6.4 × 106 CFU/ml to ∼1000 CFU/ml in 5 min, suggesting that this gas–liquid discharge reactor has a low sensitivity to the initial density of suspension. In addition, the reactor can also achieve a satisfactory disinfection effect even in water with high conductivity, although the microbicidal performance of E. coli will be attenuated with an increase in solution conductivity (from 3.82 log reduction at 2 mS/cm to 2.22 log at 15 mS/cm). These advantages indicate the broad applicability of the reactor in water disinfection. [ABSTRACT FROM AUTHOR]

Cold plasma (CP) technology has emerged as a promising non-thermal method with diverse applications in the food industry, offering solutions to key challenges related to food safety, preservation, and quality enhancement. This paper provides a comprehensive overview of the multifaceted applications of CP technology, including microbial inactivation, improvement of plant-based protein digestibility, functional property enhancement, allergenicity reduction, and bioactive compound extraction. Through an examination of recent research findings, we explore the effectiveness of CP treatment in inhibiting microorganisms in various food products, extending shelf life, and preserving nutritional and functional qualities. Additionally, we highlight the potential of CP technology to enhance the digestibility of plant-based proteins by overcoming anti-nutritional factors and modifying protein structures. Furthermore, we discuss how CP treatment can improve the functional properties of proteins and reduce allergenicity, paving the way for the development of safer and more digestible plant-based protein products. Moreover, we examine the role of CP technology in the extraction of bioactive compounds from plant materials, showcasing its ability to disrupt plant cell walls and enhance extraction efficiency. Finally, we address regulatory considerations and the future outlook for CP technology in the food industry, emphasizing the need for continued research and development efforts to optimize its use while ensuring compliance with regulatory standards. Overall, CP technology holds significant promise for revolutionizing food processing and preservation, driving innovation, and meeting the evolving needs of consumers worldwide.

Cold plasma is an emerging non-thermal technology for food pathogen inactivation and material surface modification. This technology was demonstrated ecofriendly and convenient with free of chemicals in food processes. The presenting study was to investigate the effectiveness of reactive species generated in cold plasma treated water (CPTW) for inactivating microbes through oxidative stress. The physical properties of CPTW created by electric discharges of O2/N2 were characterized. The potential of CPTW for fresh food applications was evaluated. The research results revealed that the pH values of CPTW significantly decreased from pH 7.4 to 3.4 and the electrical conductivity of CPTW increased from 78 to 162 mS/cm when treatment time increased from 10 to 240 s at the discharge frequency of 2000 Hz. It's demonstrated that the CPTW was able to significantly inactivate E. coli TOP 10 in water. The substantial reduction in E. coli TOP 10 cells increased from 1.6 to 8 log at a frequency of 2000 Hz when the treatment times changed from 10 to 240 s. It's also verified that the CPTW significantly reduced the bacterial load and extended the shelf life of the strawberries up to 30 days without compromising their quality compared to untreated control samples. This information is useful for the design of effective cold plasma processes in food engineering applications. Further research is necessary to explore the full potential of cold plasma technology in enhancing food safety and quality in the future.

The soaking process of glutinous rice allows the growth and reproduction of microorganisms, which can easily cause food safety problems. In this work, the effects of different ultrasonic powers (150 W, 300 W, 450 W, and 600 W) on the bactericidal effect of glutinous rice, the physicochemical properties of starch and the quality characteristics of sweet dumplings were studied. Compared with soaking for 0 and 2 h, sonication of glutinous rice after soaking for 4 h was more effective at reducing the number of microorganisms in soaked glutinous rice, and the bactericidal effect increased with increasing ultrasound intensity. After 30 min, the total number of bacteria decreased by 2.04 log CFU/g. Moreover, ultrasonic treatment destroys the grain structure of glutinous rice starch, resulting in the formation of dents and cracks on the starch surface, increasing the amylose content, improving its expansion, reducing its short-range order and relative crystallinity, and altering its gelatinization characteristics. In addition, ultrasonic treatment increased the soup transparency of sweet dumplings from 51.8 % to 63.95 %, reducing their hardness, chewiness and adhesiveness. In summary, ultrasonic treatment can not only effectively kill microorganisms in soaked glutinous rice but also improve the quality of glutinous rice dumplings by changing the physicochemical properties of glutinous rice starch. The results of this study provide theoretical support for the application of ultrasonic technology in glutinous rice food production.

Simple Summary: The instability of viral RNA, which is susceptible to ubiquitous RNases, poses a significant challenge for its transport and detection in diagnosis. To address this challenge, this study aimed to evaluate the stability and detection limits of various RNA viruses, including the avian influenza virus, Newcastle disease virus, and African horse sickness virus, on Flinders Technology Associates cards. This investigation provides empirical evidence supporting the efficacy of Flinders Technology Associates cards for sample collection and subsequent viral RNA recovery, highlighting their suitability for use in molecular diagnostics. Consequently, based on the demonstrated effectiveness, stability, and safety implications observed in this study, Flinders Technology Associates cards are recommended for virus storage and transport, thus facilitating the molecular detection and identification of RNA viral pathogens. The Flinders Technology Associates (FTA) card, a cotton-based cellulose membrane impregnated with a chaotropic agent, effectively inactivates infectious microorganisms, lyses cellular material, and fixes nucleic acid. The aim of this study is to assess the stability and detection limit of various RNA viruses, especially the avian influenza virus (AIV), Newcastle disease virus (NDV), and African horse sickness virus (AHSV), on the FTA card, which could significantly impact virus storage and transport practices. To achieve this, each virus dilution was inoculated onto an FTA card and stored at room temperature in plastic bags for durations ranging from 1 week to 6 months. Following storage, the target genome was detected using conventional reverse transcription polymerase chain reaction. The present study demonstrated that the detection limit of AIV ranged from 1.17 to 6.17 EID50 values over durations ranging from 1 week to 5 months, while for NDV, it ranged from 2.83 to 5.83 ELD50 over the same duration. Additionally, the detection limit of AHSV was determined as 4.01 PFU for both 1 and 2 weeks, respectively. Based on the demonstrated effectiveness, stability, and safety implications observed in the study, FTA cards are recommended for virus storage and transport, thus facilitating the molecular detection and identification of RNA viral pathogens. [ABSTRACT FROM AUTHOR]

Lactation insufficiency affects many women worldwide. During lactation, a large portion of mammary gland alveolar cells become polyploid, but how these cells balance the hyperproliferation occurring during normal alveologenesis with terminal differentiation required for lactation is unknown. Here, we show that DNA damage accumulates due to replication stress during pregnancy, activating the DNA damage response. Modulation of DNA damage levels in vivo by intraductal injections of nucleosides or DNA damaging agents reveals that the degree of DNA damage accumulated during pregnancy governs endoreplication and milk production. We identify a mechanism involving early mitotic arrest through CDK1 inactivation, resulting in a heterogeneous alveolar population with regards to ploidy and nuclei number. The inactivation of CDK1 is mediated by the DNA damage response kinase WEE1 with homozygous loss of Wee1 resulting in decreased endoreplication, alveologenesis and milk production. Thus, we propose that the DNA damage response to replication stress couples proliferation and endoreplication during mammary gland alveologenesis. Our study sheds light on mechanisms governing lactogenesis and identifies non-hormonal means for increasing milk production. Breastfeeding confers lifelong benefits to both mother and child, yet women worldwide experience lactation insufficiency. Here, the authors show that DNA damage occurring in the breast during pregnancy drives the generation of milk-producing cells. [ABSTRACT FROM AUTHOR]

Q fever, a worldwide-occurring zoonotic disease, can cause economic losses for public and veterinary health systems. Vaccines are not yet available worldwide and currently under development. In this regard, it is important to produce a whole cell antigen, with preserved structural and antigenic properties and free of chemical modifications. Thus, inactivation of Coxiella burnetii with ultraviolet light C (UVC) was evaluated. C. burnetii Nine Mile phase I (NMI) and phase II (NMII) were exposed to decreasing intensities in a time-dependent manner and viability was tested by rescue cultivation in axenic medium or cell culture. Effects on the cell structure were visualized by transmission electron microscopy and antigenicity of UVC-treated NMI was studied by immunization of rabbits. NMI and NMII were inactivated at UVC intensities of 250 µW/cm2 for 5 min or 100 µW/cm2 for 20 min. Reactivation by DNA repair was considered to be unlikely. No morphological changes were observed directly after UVC inactivation by transmission electron microscopy, but severe swelling and membrane degradation of bacteria with increasing severity occurred after 24 and 48 h. Immunization of rabbits resulted in a pronounced antibody response. UVC inactivation of C. burnetii resulted in a structural preserved, safe whole cell antigen and might be useful as antigen for diagnostic purposes or as vaccine candidate. [ABSTRACT FROM AUTHOR]

Summary: Customer priority for consuming dairy products with intact natural characteristics is leading the food processing trends towards the extensive exploration of non‐thermal technologies. Pulsed electric field (PEF) technique has arisen as a potential and sustainable processing solution. This review discusses the microbial and enzyme inactivation potential of PEF technique in milk and milk products. Alongside its effect on their natural characteristics. Its potential for better probiotic retention in spray‐dried powders, dairy waste treatment and nutrient enrichment application in dairy products has also been highlighted. PEF has demonstrated its effectiveness in ensuring the dairy product's safety with minimal effects on quality parameters. However, these findings are limited to lab and pilot scale level. Further, extensive research is needed at a commercial scale for the implementation of this technology in the dairy industry. [ABSTRACT FROM AUTHOR]

Aims Airborne transmission of diseases presents a serious threat to human health, so effective air disinfection technology to eliminate microorganisms in indoor air is very important. This study evaluated the effectiveness of a non-thermal plasma (NTP) air disinfector in both laboratory experiments and real environments. Methods and results An experimental chamber was artificially polluted with a bioaerosol containing bacteria or viruses. Additionally, classroom environments with and without people present were used in field tests. Airborne microbial and particle concentrations were quantified. A 3.0 log10 reduction in the initial load was achieved when a virus-containing aerosol was disinfected for 60 min and a bacteria-containing aerosol was disinfected for 90 min. In the field test, when no people were present in the room, NTP disinfection decreased the airborne microbial and particle concentrations (P  < 0.05). When people were present in the room, their constant activity continuously contaminated the indoor air, but all airborne indicators decreased (P  < 0.05) except for planktonic bacteria (P =  0.094). Conclusions NTP effectively inactivated microorganisms and particles in indoor air. [ABSTRACT FROM AUTHOR]

Cold atmospheric plasma (CAP) as an emerging nonthermal technology holds great potential in food sterilization and biopolymer modification. The antibacterial effect of CAP on spoilage fungi and its effects on physicochemical and nutritional properties in yam flour were both studied. The results show that CAP treatment for 5–20 min achieved a microbial reduction of Fusarium moniliforme ranging from 0.56 to 2.40 log10 CFU/g at day 0 and 1.50 to 3.73 log10 CFU/g at day 9. The inactivation efficiency was increased with the CAP treatment time and storage time. For the physicochemical properties, CAP caused surface corrosion and formed aggregations on the surface of flour granules, as well as enhanced the absorption of carboxyl or carbonyl peak at 1730 cm−1. The swelling power, starch solubility, and pasting viscosity of Chinese yam flour were increased after CAP treatment, while the endothermic enthalpy was decreased possibly due to the disruption of the amorphous and crystalline structure of starch granules. A distinct color change was observed in CAP-treated Chinese yam flour, which became more bright and less yellow. The results of nutritional properties demonstrate that CAP caused a redistribution of dietary fiber components from insoluble to soluble fractions and changed the amino acid composition in Chinese yam flour. The SDS-PAGE analysis confirmed that CAP treatment could degrade or depolymerize the macromolecular proteins into small molecular subunits. Thus, CAP can be a promising technology to modify the physicochemical and nutritional properties of Chinese yam flour and ensure its microbial safety. [ABSTRACT FROM AUTHOR]

Shortwave ultraviolet light (UV-C) disinfection is an emerging technology used to enhance food safety by reducing the pathogen load. Computational fluid dynamics (CFD) served as a numerical simulation tool to calculate the average radiation intensity within a disinfection chamber. The resulting CFD data was employed to estimate the UV-C inactivation kinetic parameters for Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes. Experimental procedures involved irradiating bacterial suspensions with UV-C doses ranging from 0 to 6.028 kJ/m2. The inactivation of S. Typhimurium was described using a log-linear equation, while UV-C survival curves for E. coli O157:H7 and L. monocytogenes were best fitted to Weibull model. Subsequently, the integration of CFD simulations and kinetic parameters enabled the estimation of UV-C doses approaching 6 kJ/m2 for the treatment of fresh-cut 'Tommy Atkins' mangoes inoculated with the mentioned microorganisms. This integrated approach partially predicted the inactivation of pathogens on the surface of mango spears. [ABSTRACT FROM AUTHOR]

This study aimed to identify equivalent processing conditions using ultrasound (US), pulsed electric fields (PEF), and high-pressure processing (HPP) for shelf-life extension and to ensure the safety and quality of Reineta Parda apple puree (AP) in comparison to conventional thermal pasteurization (72 °C/15 s, CTP). The processing conditions were selected to achieve at least 5 log CFU/g inactivation of Escherichia coli. HPP (400 MPa/1 min), US (60 °C, 20 kHz/12 min), and PEF (57.2 °C, 10 kV/cm, 70 bipolar pulses of 8 µs each) reduced E. coli counts by 6.6, 6.1, and 5.8 log CFU/g, respectively, thus achieving the pasteurization status. After processing, HPP samples showed higher levels of total antioxidant activity (DPPH and ABTS) compared to the other samples. HPP and PEF samples showed lower browning degrees than the CTP samples. All treatments ensured indigenous microbial stability (below 1 log CFU/g) for at least 30 days under refrigeration. Principal component analysis showed that the HPP samples increased their similarity to the untreated fresh AP during storage based on the pH, total soluble content and water activity, retaining its fresh-like qualities. HPP and PEF were found to be potential alternatives to the CTP of AP, resulting in a safe, minimally processed product with improved antioxidant activity. [ABSTRACT FROM AUTHOR]

A multiple-frequency ultrasound (MFU) technique is proficient in enhancing the effect of acoustic cavitation compared to a single-frequency ultrasound. This comprehensive review delves into the complex field of MFU and its profound impact on microbial inactivation in food processing. The exploration begins with an intricate examination of the mechanism of power ultrasound, elucidating the intricate interplay of acoustic cavitation and its diverse effects. Subsequently, the mechanism of MFU was provided, which is basically the enhanced cavitation obtained during its application. Delving into the core mechanisms of MFU, the review navigates through microbial inactivation, unraveling the ways in which MFU disrupts and eliminates microorganisms. The exploration extends to the synergistic potential of combined applications, where MFU is applied with other treatment techniques to enhance microbial inactivation. Beyond its microbial inactivation prowess, the review meticulously explores the far-reaching effects of MFU on the nutritional and quality attributes of food products. Furthermore, the diverse applications of MFU were also reviewed. In addition, limitations and adverse effects, emphasizing the importance of optimizing parameters to balance microbial safety and food quality, were also discussed. As the review unfolds, it lays the groundwork for future research, identifying avenues for further exploration and innovation in this dynamic field. In essence, this review not only consolidates the current understanding of MFU but also guides future research endeavors in the quest for more efficient, sustainable, and qualitypreserving food processing technologies. [ABSTRACT FROM AUTHOR]

The damage that pathogenic microorganisms cause to mariculture has received a lot of attention lately. Streptococcus agalactiae (S.agalactiae), Escherichia coli (E. coli) and Uronema marinum (U. marinum) are typical harmful microorganisms. This study investigated the inactivation of S.agalactiae, E. coli and U. marinum under UV/O3 system. Results showed that the UV/O3 system could produce hydroxyl radicals (•OH) with strong oxidizing properties, which made the inactivation rate of S.agalactiae reaching 4.31 log in 120 s, the inactivation rate of E. coli reaching 3.1 log in 90 s, significantly more effective than single UV or O3 disinfection system. The efficiency of inactivation will be enhanced by an increase in O3 content and UV intensity. And there was an optimal O3 concentration during the inactivation process. In alkaline and high salinity environment, the inactivation efficiency was greater. Through the detection of chromosomal DNA of S. agalactiae, E. coli and U. marinum before and after inactivation, it demonstrated that the UV/O3 system destroyed the genetic material in the nucleus. The analysis of K+ showed that the system destroyed its physiological function. The non-toxicity of the inactivation approach was demonstrated by the toxicity tests. From the SEM images, it could be seen that the UV/O3 system had an effect on the morphology and structural of bacteria. [ABSTRACT FROM AUTHOR]

Introduction: Microbial photoinactivation using UV light can be enhanced by the addition of food-grade photosensitizers (PSs), such as curcumin. Micellization of curcumin can improve its stability and antimicrobial activity. The objective of this study was to investigate the potential mechanisms that contribute to the photoinactivation of Escherichia coli O157: H7 and Listeria innocua by curcumin-loaded surfactant solutions produced with Surfynol 465 (S465) or Tween 80 (T80) below, near, and above their critical micelle concentration (CMC). Methods: Stock curcumin-surfactant solutions were produced with S465 or T80 (5 mMsodium citrate buffer, pH 3.5). Mixtures of each bacterial suspension (initial inoculum = 6 LogCFU/mL), 1 µM curcumin, and surfactants were irradiated with UV-A light (λ = 365 nm) for 5 min. Microbial recovery after treatments was assessed by monitoring the growth of the treated E. coli O157: H7 or L. innocua using an oCelloscope™. The growth curves were characterized using a modified logistic model. Results and Discussion: Both gram-positive and gram-negative bacteria showed less and slower recovery when treated with curcumin-S465 (near or at CMC) than curcumin-T80 solutions after irradiation. FLIM micrographs suggested that curcumin was preferentially localized at the cell membrane when S465 was present, as evidenced by its longer lifetimes in samples treated with curcumin-S465 solutions. Washing after treatment resulted in the removal of loosely bound or unbound S465-curcumin micelles; hence, both E. coli O157: H7 and L. innocua recovery was faster. This suggested that curcumin partitioning has a significant role in microbial photoinactivation, possibly due to the production of reactive oxygen species (ROS) closer to/within the membrane. The permeability of the membrane of E. coli O157: H7, as inferred from the Live/Dead cell assay, increased when S465 was present, suggesting that S465 can also facilitate inactivation by disrupting the membrane and by favoring the localization of curcumin adjacent to the cell membrane. Therefore, a synergistic antimicrobial effect is observed when curcumin is present alongside S465 at concentrations below or near its CMC due to the disruption of the cell membrane by S465. [ABSTRACT FROM AUTHOR]

Ozone treatment of corn seeds with respect to determination on changes in germination ability, germination under salt stress, seedling growth, seedling root length, conductivity and inactivation of endogenous microflora was studied. Corn seeds immersed in water treated by fixed ozone dose of 12.5 g/m3 for 1 (1O3), 3 (2O3) and 5 min (3O3) at room temperature. Ozone treatment provided full germination (100%) of the corn seeds on the 2nd day; whereas 66.6% of the control seeds germinated on the 8th days after planting. Ozone treated seedling were significantly taller and stronger than the control samples with significantly longer seedling root. Germination under 100 mM salt stress for ozone treated seeds was significantly higher than that of the control samples. Electrical conductivity of the seeds was significantly affected by the measurement time rather than ozone treatments. Ozone treatments provided significant inactivation on total aerobic mesophilic bacteria and total mold and yeast of the endogenous bacteria revealing maximum of 5.31 and 6.15 log reductions, respectively. It was concluded that ozone treatment at 12.5 g/m3 for 5 min can be utilized to treat corn seeds as these treatment parameters provided maximum inactivation on endogenous microflora with improvement of vigor and stronger seedling formation. [ABSTRACT FROM AUTHOR]

In this paper, the inactivation kinetics of potassium sorbate-assisted high pressure thermal sterilization (HPTS) on Bacillus subtilis spores were studied. First-order kinetics model, Weibull and Log-logistic kinetics models were used to fit the inactivation curve of B. subtilis spores by potassium sorbate-assisted HPTS. By analysis of precision factor (Df), bias factor (Bf), root mean square error (RMSE), coefficient of determination (R²), In the three models, Log- logistic Kinetic model fitted best the spore sterilization effect of potassium sorbate-assisted HPTS (R² =0.986). When potassium sorbate (0.2g/100mL) assisted HPTS (600 MPa, 75 25min), the inactivation effect was the best, and the spore inactivation was 6.10 lg (CFU/mL). Potassium sorbate assisted HPTS treatment was applied to the inactivation of spores in muskmelon juice, it was found that the browning degree was significantly reduced, after 28 days of storage, the absorbance of potassium sorbate (0.1g/100mL) assisted HPTS (600 MPa, 75 25 min) at 420 mn reached 0.093, The absorbance of the HPTS-treated control sample was 0.058. Scanning electron microscope was used to observe the microstructure of Bacillus subtilis spores in muskmelon juice before and after treatment, and it was found that the morphological structure of the spores changed after treatment. In conclusion, potassium sorbate assisted HPTS has significant application value. [ABSTRACT FROM AUTHOR]

For simultaneous examination of the impacts of pulsed light (PL) treatment conditions (exposure time, distance of sample from light source and sample thickness) on microbial inactivation and total anthocyanin content of lactic acid fermented mulberry juice, response surface methodology was used. To determine the ideal processing parameter for PL treatment of the fruit juice, a three-factor face centered central composite design was used. The independent variables were: exposure time (4–12 s), sample's proximity from light source (2–10 cm) and thickness of sample in the pulsation chamber (1–2 mm). Significant regression models describing the differences in total anthocyanin concentration and level of microbial inactivation with respect to the independent variables were generated with coefficient of determination (R2) greater than 0.90. The findings showed that the independent variables significantly impacted on the total anthocyanin concentration and level of microbial inactivation. The quadratic models exhibited regression coefficient, adjusted regression coefficient, lack of fit and adequate precision values greater than 0.9369, 0.8802, 0.5015 and 14.449 respectively. The face-centered central composite design showed that exposure length of 6.5 s, sample distance from light source of 10.00 cm, and sample width of 1.00 mm were the overall optimal PL treatment parameters. The optimum conditions resulted in a significant increase in TPC (982.30 mg/100 ml) and TFC (489.12 mg/100 ml) compared to the control (TPC: 929.47 mg/100 ml and TFC: 438.17 mg/100 ml) with no significant difference in the total anthocyanin concentration. [ABSTRACT FROM AUTHOR]

Disinfection of surfaces with various functional purposes is a relevant measure for the inactivation of microorganisms and viruses. This procedure is used almost universally, from water treatment facilities to medical institutions and public spaces. Some of the most common disinfectants the World Health Organization recommends are chlorine-containing compounds. Sodium and calcium hypochlorites are only used for disinfection of the internal surfaces of water treatment facilities. However, it is known that ozone is a more powerful oxidizing agent. This study compares the effectiveness of inactivating yeast-like fungi Candida albicans, Gram-positive Bacillus subtilis, and Gram-negative bacteria Escherichia coli with aqueous ozone and sodium hypochlorite solutions. This study used ozone solutions in water with a concentration of 0.5–1.5 mg/L and sodium hypochlorite solutions with an active chlorine concentration of 50–150 mg/L. Steel and polymeric plates were used as substrates. Comparison of the CT (concentration by time) criterion at the ratio of LD50 in NaClO to ozonated water shows that the smallest difference, around 100 times, was observed in the inactivation of Candida albicans. The maximum difference is up to 230 times in the inactivation of Bacillus subtilis. [ABSTRACT FROM AUTHOR]

Atmospheric cold plasma (CP), an acclaimed nonthermal technology, has gained popularity for its effective microbial inactivation in food materials, concurrently improving functional and nutritional aspects. Despite the nutraceutical benefits, horse gram (Macrotyloma uniflorum) is underutilized in baking and confectionery due to presence of major antinutrients. Our aim is to leverage CP to enhance horse gram's properties, promoting its viability in these sectors. The present study investigates the effect of CP treatment with varying output voltage (10–30 kV) and exposure time (5–25 min) on horse gram flour's nutritional, functional, and antinutritional properties. Moreover, the molecular interactions, crystallinity, thermal stability, and morphological characteristics were analyzed. CP treatment doubled the nutritional properties of horse gram flour and amplified the functional attributes by 1.5 times as compared to untreated flour, but excessively higher voltage (30 kV) and time (15 and 25 min) declined them. Whereas the antinutritional components—tannin, saponin, and phytic acid—were reduced to 1.43 ± 0.01 μg TAE/g, 0.72 ± 0.01 mg diosgenin/g, and 5.26 ± 0.03 mg phytate/g, respectively, after CP treatment, enhancing digestibility of the flour up to 75%. Principal component analysis illuminated the intricate relationship between CP treatment and flour attributes. Both low voltage (10 kV) with moderate exposure (15 and 25 min) and high voltage (30 kV) with shorter duration (5 min) exhibited favorable correlations with physiochemical, bioactive, and functional properties. Conversely, high voltage with prolonged exposure displayed a notable negative correlation with antinutritional properties, structural, and thermal characteristics, revealing the nuanced impact of treatment conditions on the quality of flour. Overall, CP can be recognized as a potential novel technique for the techno‐functional reformation of underutilized food materials. Practical applications: The horse gram is one of the underutilized crops rather than being a huge source of health and nutritional benefits. On the other hand, cold plasma is a novel technique in food processing which can be used for improvement of structural and functional properties of food products. That is why the purpose of the study not only was to enlighten the nutritional composition of the horse gram flour but also to improvise its techno functional qualities using cold plasma. However, the presence of the antinutrients in the horse gram flour acts as constraints for digestibility. The application of cold plasma on horse gram flour reduced the antinutrients present in it as well as improved the physiochemical and nutritional characteristics significantly. Moreover, the structural characteristics of the flour were affected by cold plasma which increased its stability for longer shelf life. Furthermore, the functionality of the flour was enhanced which showed an opportunity the better dough characteristic, emulsifying properties. These findings would help the usage of the horse gram flour as food ingredients in various bakery and confectionary food applications. [ABSTRACT FROM AUTHOR]

Ready‐to‐drink (RTD) mango beverage enriched with short‐chain fructooligosaccharides (scFOS) was developed to reduce added sugar and incorporate a soluble prebiotic fiber. The impact of pulsed light (PL) technology on microbial inactivation, enzyme activity, and quality attributes in scFOS‐enriched mango RTD beverages was investigated. Effective PL fluence of 0.12–1.2 J/cm2 was employed on mango beverage in order to maximize the retention of nutritional properties along with inactivation of microbial and enzymatic activity. There is complete inactivation of microbial load and enzymatic activity with 72.45, 84.17, 88, 78.79, and 77.63% retention of ascorbic acid, antioxidants, total phenolics, total flavonoids, and total carotenoids in 6% scFOS mango beverage at an effective fluence of 1.2 J/cm2. There is no wide change in TSS, pH, and TA in all the PL treatments. The scFOS increased viscosity, and it also protected bioactives, namely, carotenoids, ascorbic acid, and phenolics, from photoxidation caused by PL. Results showed that scFOS allowed a substantial reduction in added sugar and increased soluble fiber content in the beverage. Sensory score of 3 and 6% scFOS‐enriched beverages were closely comparable with control. The study showcases the potential of scFOS to enhance the nutritional profile of beverages. It also highlights the effectiveness of PL processing in pasteurization fruit beverages, meeting stakeholders' demands for microbial safety, enzymatic stability, and nutrient retention. Practical applications: The practical applications of this research hold significant promise for the food and beverage industry. The innovative formulations of ready‐to‐drink (RTD) mango beverages not only reduce added sugar by up to 52% but also increase fiber content from 0.6 to 6%, meeting consumer demands for healthier options. The integration of pulsed light technology effectively targets microbial and enzyme inactivation, complying with Food and Drug Administration standards and offering a viable processing method. The incorporation of short‐chain fructooligosaccharides enhances the protection of bioactive compounds during pulsed light treatment, ensuring higher retention of antioxidants, vitamins, and other valuable components. This advancement contributes to improved nutritional profiles while maintaining sensory appeal. These findings have the potential to revolutionize RTD beverage production, addressing health‐conscious consumer preferences, and enhancing product quality. [ABSTRACT FROM AUTHOR]

Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical‐based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma‐activated water, and micro–nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf‐life for FFVs. [ABSTRACT FROM AUTHOR]

In response to the escalating global issue of microbial contamination, this study introduces a breakthrough photocatalyst: bismuth ferrite-activated carbon (BFO-AC) for visible light-driven disinfection, specifically targeting the Gram-positive bacterium Staphylococcus aureus (S. aureus). Employing an ultrasonication method, we synthesized various BFO-AC ratios and subjected them to comprehensive characterization. Remarkably, the bismuth ferrite-activated carbon 1:1.5 ratio (BA 1:1.5) nanocomposite exhibited the narrowest band gap of 1.86 eV. Notably, BA (1:1.5) demonstrated an exceptional BET surface area of 862.99 m2/g, a remarkable improvement compared to pristine BFO with only 27.61 m2/g. Further investigation through FE-SEM unveiled the presence of BFO nanoparticles on the activated carbon surface. Crucially, the photocatalytic efficacy of BA (1:1.5) towards S. aureus reached its zenith, achieving complete inactivation in just 60 min. TEM analysis revealed severe damage and rupture of bacterial cells, affirming the potent disinfection capabilities of BA (1:1.5). This exceptional disinfection efficiency underscores the promising potential of BA (1:1.5) for the treatment of contaminated water sources. Importantly, our results underscore the enhanced photocatalytic performance with an increased content of activated carbon, suggesting a promising avenue for more effective microorganism inactivation. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Disinfection is an important step in deep drinking water treatment technology. This study applies computational fluid dynamics to investigate and optimize the hydrodynamics inside the ozone contactor. ANSYS Fluent was used to solve all the control equations. A step method is used to simulate the residence time distribution. The mean residence time is simulated under the Eulerian framework. The deflectors are installed in chambers to direct flow. The deflectors allow for a more uniform flow and a longer mean residence time within the contactor. The baffling factor showed that the deflectors could reduce the short-circuit effect in the contactor and improve the disinfection efficiency by 34.6% compared to the original reactor. The Morrill factor coefficient is improved by 22.8% compared to the original reactor. According to the Aral-Demirel index, contactors with deflectors are significantly better than other baffle-type contactors. The presence of the deflectors increased the microbial inactivation efficiency from 95.3 to 96.5%. The optimal deflector height should be controlled between 30 and 60 mm. [ABSTRACT FROM AUTHOR]

Different species of toothed whales (Odontoceti) exhibit a variety of tooth forms and enamel types. Some odontocetes have highly prismatic enamel with Hunter-Schreger bands, whereas enamel is vestigial or entirely lacking in other species. Different tooth forms and enamel types are associated with alternate feeding strategies that range from biting and grasping prey with teeth in most oceanic and river dolphins to the suction feeding of softer prey items without the use of teeth in many beaked whales. At the molecular level, previous studies have documented inactivating mutations in the enamel-specific genes of some odontocete species that lack complex enamel. At a broader scale, however, it is unclear whether enamel complexity across the full diversity of extant Odontoceti correlates with the relative strength of purifying selection on enamel-specific genes. Here, we employ sequence alignments for seven enamel-specific genes (ACP4, AMBN, AMELX, AMTN, ENAM, KLK4, MMP20) in 62 odontocete species that are representative of all extant families. The sequences for 33 odontocete species were obtained from databases, and sequences for the remaining 29 species were newly generated for this study. We screened these alignments for inactivating mutations (e.g., frameshift indels) and provide a comprehensive catalog of these mutations in species with one or more inactivated enamel genes. Inactivating mutations are rare in Delphinidae (oceanic dolphins) and Platanistidae/Inioidea (river dolphins) that have higher enamel complexity scores. By contrast, mutations are much more numerous in clades such as Monodontidae (narwhal, beluga), Ziphiidae (beaked whales), Physeteroidea (sperm whales), and Phocoenidae (porpoises) that are characterized by simpler enamel or even enamelless teeth. Further, several higher-level taxa (e.g., Hyperoodon, Kogiidae, Monodontidae) possess shared inactivating mutations in one or more enamel genes, which suggests loss of function of these genes in the common ancestor of each clade. We also performed selection (dN/dS) analyses on a concatenation of these genes and used linear regression and Spearman's rank-order correlation to test for correlations between enamel complexity and two different measures of selection intensity (# of inactivating mutations per million years, dN/dS values). Selection analyses revealed that relaxed purifying selection is especially prominent in physeteroids, monodontids, and phocoenids. Linear regressions and correlation analyses revealed a strong negative correlation between selective pressure (dN/dS values) and enamel complexity. Stronger purifying selection (low dN/dS) is found on branches with more complex enamel and weaker purifying selection (higher dN/dS) occurs on branches with less complex enamel or enamelless teeth. As odontocetes diversified into a variety of feeding modes, in particular, the suction capture of prey, a reduced reliance on the dentition for prey capture resulted in the relaxed selection of genes that are critical to enamel development. [ABSTRACT FROM AUTHOR]

We conducted laboratory experiments under varied solar radiation and salinity levels to investigate their influences on the natural attenuation of multiple promising microbial indicators including fecal bacteria and two types of bacteriophages. Inactivation coefficients were estimated and compared following first-order kinetics. Somatic coliphage was found to be the most resistant, while fecal bacteria exhibited higher susceptibility to both factors. The estimated inactivation coefficients of E. coli were applied to a 3D water quality model and validated with a daily basis monitoring dataset. The validation revealed high consistency among modelled and monitored concentrations, with a less than 1-log concentration difference. Further, the effect of actual solar radiation and salinity on E. coli inactivation after a rainfall event was calculated and compared. The results exhibited that solar radiation is a stronger influential factor. Simulation illustrated that lower-strength radiation exposure can limit E. coli inactivation, enabling them to survive up to one week after combined sewer overflow (CSO) discharge. The model revealed a promising capacity as a tool for the timely prediction of the CSO-induced severity of microbial contamination and associated risk, as well as associated natural attenuation; thus, this model can enhance the competency of public water managers for decision making. [ABSTRACT FROM AUTHOR]

This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice. The impacts of storage time, treatment time, and treatment temperature on the quality attributes were also explored. The TSBTJ demonstrated the maximum retention of nutritional attributes compared with the pasteurized bor-thekera juice (PBTJ). Additionally, the TSBTJ exhibited satisfactory results for microbiological activity, while the PBTJ showed the highest level of microbial inactivation. The designed ANN exhibited low mean squared error values and high R2 values for the training, testing, validation, and overall datasets, indicating a strong relationship between the actual and predicted results. The optimal extraction parameters generated by the ANN included a treatment time of 30 min, a frequency of 44 kHz, and a temperature of 40 °C. In conclusion, thermosonicated juices, particularly the TSBTJ, demonstrated enhanced nutritional characteristics, positioning them as valuable reservoirs of bioactive components suitable for incorporation in the food and pharmaceutical industries. The study underscores the efficacy of ANN as a predictive tool for assessing bor-thekera juice extraction efficiency. Moreover, the use of thermosonication emerged as a promising alternative to traditional thermal pasteurization methods for bor-thekera juice preservation, mitigating quality deterioration while augmenting the functional attributes of the juice. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

High pressure processing (HPP) is a non-thermal technology with emerging application within the fruit and vegetable sector. The impact of the enumeration agar on the recorded HPP inactivation of L. monocytogenes, Salmonella spp. and E. coli in banana–apple and apple purees was evaluated. Additionally, the HPP inactivation and sublethal injury was quantified in apple puree, considering the impact of acid exposure (24 h before HPP) and sampling time. Inoculated purees were pressurized at 300 MPa for 2 min. Enumeration was performed immediately and 24 h after HPP. HPP inactivation was 0.9-to-4.5-fold higher in apple than banana–apple puree. Compared with nutrient-rich media, selective agar enumeration overestimated the inactivation. HPP inactivation and sublethal injury of L. monocytogenes, Salmonella and E. coli was variable, mainly dependent on the exposure to acid and the sampling time. The 24 h-delayed enumeration slightly increased the inactivation. In apple puree, the CECT5947 strain of E. coli O157:H7 was the most piezo-resistant strain (1.5 log reduction), while L. monocytogenes Scott A was the most piezo-sensitive (6-log reduction when exposed to acid and sampled 24 h after HPP). All the studied factors should be taken into account when designing HPP treatments, performing product-specific validation studies and setting verification procedures.

The functioning of the human immune system is highly dependent on the sex of the individual, which comes by virtue of sex chromosomes and hormonal differences. Epigenetic mechanisms such as X chromosome inactivation, mosaicism, skewing, and dimorphism in X chromosome genes and Y chromosome regulatory genes create a sex-based variance in the immune response between males and females. This leads to differential susceptibility in immune-related disorders like infections, autoimmunity, and malignancies. Various naturally available immunomodulators are also available which target immune pathways containing X chromosome genes. [ABSTRACT FROM AUTHOR]

In harsh environments, bacteria often enter a viable but nonculturable (VBNC) state, which cannot be detected using heterotrophic plate counting (HPC). Importantly, VBNC bacteria can potentially resuscitate under favorable conditions, posing a risk to drinking water safety. This study introduces an innovative approach, combining improved quantitative polymerase chain reaction (qPCR) with propidium monoazide (PMA) dye and HPC to accurately quantify VBNC Pseudomonas aeruginosa (P. aeruginosa). The method was applied to assess the ability of various disinfection techniques to induce P. aeruginosa into the VBNC state. Different disinfection methods, including ultraviolet radiation (UV), sodium hypochlorite (NaClO), and peracetic acid (PAA), significantly reduced bacterial culturability (>99.9%), with the majority entering the VBNC state. Notably, under favorable conditions, UV-induced VBNC cells were resuscitated faster than those induced by NaClO. VBNC P. aeruginosa exhibited relatively high intracellular adenosine triphosphate (ATP) levels, indicating ongoing metabolic activity. Scanning electron microscopy (SEM) reveals that some bacteria maintained cellular integrity for UV and PAA treatment, while evident membrane disruption was observed after NaClO disinfection. This study represents a significant advancement in quantitatively detecting VBNC state P. aeruginosa, contributing to an accurate assessment of microbial inactivation during drinking water disinfection. [ABSTRACT FROM AUTHOR]

This study explores the potential of thermosonication as an alternative to traditional heat treatments, such as pasteurization, in the processing of fruit juices. Conventional methods often lead to undesirable quality changes in fruit juices, whereas thermosonication offers promising results regarding microbial inactivation and quality preservation. This work focused on the inactivation kinetics of Listeria innocua 2030c, a surrogate for pathogenic L. monocytogenes, in kiwifruit juice using thermosonication at 45 °C, 50 °C, and 55 °C. These treatments were compared with equivalent heat treatments. Quality attributes of the juice were also evaluated to assess process efficiency. Survival data of L. innocua were fitted with the Weibull model, estimating first decimal reduction times (δ) and shape parameters (n). The results reveal temperature and process dependencies on δ, while n remains mostly temperature and treatment independent. Thermosonication outperforms heat treatment, achieving higher L. innocua reductions while retaining quality attributes like pH, soluble solid content, and total phenolics and chlorophylls. Thermosonication at 55 °C stands out, providing a 6.2-log-cycle reduction in just 3 min with superior quality retention. These findings highlight the synergistic effect of temperature and ultrasound, making mild heat processes feasible while enhancing product quality. Thermosonication, particularly at 55 °C, emerges as an effective alternative to traditional thermal treatments for fruit juices, offering improved microbial safety without compromising product quality. [ABSTRACT FROM AUTHOR]

Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH's capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries. [ABSTRACT FROM AUTHOR]

Background: Several vaccines against COVID-19 have been developed and licensed to enhance the immune response against SARS-CoV-2. Similarly, previous infection with SARS-CoV-2 has been shown to provide significant protection against severe infection and hospitalization. Methods: We investigated the effect of three doses of the Sinopharm vaccine and SARS-CoV-2 infection on the specific immune response in 103 volunteers, measuring neutralizing antibodies, anti-S1 IgG, anti-RBD IgM, anti-N IgM, anti-N IgG antibodies, and INF γ. Results: Our results showed that the presence of cardiovascular diseases increased the level of anti-N-IgG antibodies, while endocrinological diseases decreased the level of neutralizing antibodies and anti-N IgG antibodies, suggesting that these diseases alter the effect of vaccine-induced immunity. In addition, there was a significant decrease in anti-S1 IgG levels at 6 months and in anti-N IgG levels 18 months post-infection, while neutralizing antibodies and INF γ levels were constant at 3, 6, and 18 months post-infection. Conclusions: Our results confirm the emergence of hybrid immunity, which is the strongest and most durable compared to natural immunity or vaccine-induced immunity. Significant positive correlations were found between humoral and cellular immunity markers: neutralizing antibodies, anti-S1 IgG and anti-N IgG antibodies, and INF γ, indicating a unique coordinated response specific to COVID-19. [ABSTRACT FROM AUTHOR]

Sonication is a novel processing method that is perceived as a substitute for heat treatment to ensure the safety of juice while reducing the loss of nutrients during processing. The impacts of sonication and thermal processing on pineapple juice, including physicochemical properties, antioxidant activities, and microbial inactivation, were studied. Pineapple juice was sonicated at 100 W and 140 W (for 5, 10 and 15 min) and heat-treated at 70 °C, 80 °C and 90 °C (for 1 min). Results indicated minor alterations in physicochemical characteristics after sonication and thermal processing, while sonication treatment showed better retention of the color, clarity, and browning index of pineapple juice. Moreover, sonication significantly increased the bioactive compounds (total carotenoids, ascorbic acid, phenolics, and flavonoids) and boosted the antioxidant activity of pineapple juice compared to the heat-processed juice. Although sonication reduced the microbial load significantly with the increasing exposure time, it could not thoroughly inactivate microorganisms like thermal treatment. Therefore, optimal sonication processing conditions are required to be determined. This study will help the food processors utilize sonication treatment in pineapple juice processing plants to inactivate microorganisms thoroughly while also boosting the nutritional value. [ABSTRACT FROM AUTHOR]

The release of extracellular vesicles (EVs) in cell cultures as well as their molecular cargo can be influenced by cell culture conditions such as the presence of foetal bovine serum (FBS). Although several studies have evaluated the effect of removing FBS‐derived EVs by ultracentrifugation (UC), less is known about the influence of FBS heat inactivation (HI) on the cell‐derived EVs. To assess this, three protocols based on different combinations of EV depletion by UC and HI were evaluated, including FBS ultracentrifuged but not heat inactivated (no‐HI FBS), FBS heat inactivated before EV depletion (HI‐before EV‐depl FBS), and FBS heat inactivated after EV depletion (HI‐after EV‐depl FBS). We isolated large (L‐EVs) and small EVs (S‐EVs) from FBS treated in the three different ways, and we found that the S‐EV pellet from HI‐after EV‐depl FBS was larger than the S‐EV pellet from no‐HI FBS and HI‐before EV‐depl FBS. Transmission electron microscopy, protein quantification, and particle number evaluation showed that HI‐after EV‐depl significantly increased the protein amount of S‐EVs but had no significant effect on L‐EVs. Consequently, the protein quantity of S‐EVs isolated from three cell lines cultured in media supplemented with HI‐after EV‐depl FBS was significantly increased. Quantitative mass spectrometry analysis of FBS‐derived S‐EVs showed that the EV protein content was different when FBS was HI after EV depletion compared to EVs isolated from no‐HI FBS and HI‐before EV‐depl FBS. Moreover, we show that several quantified proteins could be ascribed to human origin, thus demonstrating that FBS bovine proteins can mistakenly be attributed to human cell‐derived EVs. We conclude that HI of FBS performed after EV depletion results in changes in the proteome, with molecules that co‐isolate with EVs and can contaminate EVs when used in subsequent cell cultures. Our recommendation is, therefore, to always perform HI of FBS prior to EV depletion. [ABSTRACT FROM AUTHOR]

This research explores the two-phase flow behavior involved in enhanced dense phase carbon dioxide inactivation of E. coli DH5α, which has been shown to possess a high microbial reduction efficiency of up to 3.7 ± 0.4 log. We present an experiment in which the liquid sample was pressurized with liquid carbon dioxide to 8.2 MPa and, after saturation, was forced to flow through a mini tube. An experimental setup was developed to visualize the flow patterns (plug, slug and churn flows) occurring in the mini tube by means of high-speed imaging. The values of the wall shear stress were estimated within the mini tube with the help of the gas slug velocities (8–9 m/s) and were compared with threshold shear stress values reported for the disruption of fresh E. coli cells. The results suggest that the preliminary pressurization phase may cause a substantial destabilization of the cell wall of E. coli DH5α. [ABSTRACT FROM AUTHOR]

Despite the effective microbial inactivation of high pressure processing (HPP), too intensive pressurization can cause undesirable quality changes in fish muscle. Combination treatments can be applied to retain sensory attributes after HPP for ready-to-eat fishery products. This present study thus investigated the impacts of different initial sample temperatures (− 18, 2, 20, and 55 °C) on raw grass carp slices under 300, 400, and 500 MPa, followed by microbiological, sensorial, chemical, and structural analyses. Increasing the pressure level at 20 °C led to whitening, hardening, and decreases in water holding capacity of grass carp. For example, 400 MPa induced a L* increase from 59.6 to 80.7, loss in muscle transparency, 5.1% of weight loss, and a hardness increase from 390.2 to 540.5 g. Correspondingly, fiber shrinkage and the compaction of tissue structure were observed in pressurized fish muscle. When grass carp were pressurized at a low initial temperature (2 °C), the appearance remained semi-transparent under 300 MPa, and the changes in physicochemical quality were similar to the treatments at 20 °C. HPP treatments at a subzero (− 18 °C) or mild-heated (55 °C) initial temperature caused greater quality changes when compared to other temperature conditions, e.g., L* > 70 under 300 MPa, and hardness > 700 g under 400 MPa. The myofibrillar protein contents dropped more significantly as the initial temperature increased. Overall, a better understanding of the impacts of pressurization temperatures would thus help to monitor fish quality and develop appropriate means for novel ready-to-eat fish-based products. [ABSTRACT FROM AUTHOR]

The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms' inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature. [ABSTRACT FROM AUTHOR]

High-pressure processing (HPP) is currently one of the leading methods of non-thermal food preservation as an alternative to traditional methods based on thermal processing. The application of HPP involves the simultaneous action of a combination of several factors—pressure values (100–600 MPa), time of operation (a few–several minutes), and temperature of operation (room temperature or lower)—using a liquid medium responsible for pressure transfer. The combination of these three factors results in the inactivation of microorganisms, thus extending food shelf life and improving the food's microbiological safety. HPP can provide high value for the sensory and quality characteristics of products and reduce the population of pathogenic microorganisms such as L. monocytogenes to the required safety level. Nevertheless, the technology is not without impact on the cellular response of pathogens. L. monocytogenes cells surviving the HPP treatment may have multiple damages, which may impact the activation of mechanisms involved in the repair of cellular damage, increased virulence, or antibiotic resistance, as well as an increased expression of genes encoding pathogenicity and antibiotic resistance. This review has demonstrated that HPP is a technology that can reduce L. monocytogenes cells to below detection levels, thus indicating the potential to provide the desired level of safety. However, problems have been noted related to the possibilities of cell recovery during storage and changes in virulence and antibiotic resistance due to the activation of gene expression mechanisms, and the lack of a sufficient number of studies explaining these changes has been reported. [ABSTRACT FROM AUTHOR]

Pulsed light (PL) technology has received significant attention as a sustainable alternative for food processing. PL involves a photochemical and photothermal mechanism for microbial inactivation. However, the simultaneous description of both effects to evaluate the technology's efficiency remains unexplored. Furthermore, the process efficiency strongly depends on the optical properties of treated food products. This work evaluated the performance of a non‐isothermal model, previously reported in the literature for different emergent technologies, compared to the conventional Weibull model to describe the inactivation of Escherichia coli ATTC 25922 and Listeria monocytogenes Scott A by pulsed light (from 0 to 300 J/cm2) inoculated in the tested systems. Five food products and two model solutions with different optical characteristics were treated, and their optical properties were correlated to both microbial inactivation and temperature increase, resulting from the photothermal effect. The non‐isothermal mathematical model effectively captures both aspects within the PL mechanism. The inclusion of ascorbic acid in the analyzed samples significantly (p < 0.05) reduced the efficiency of microbial inactivation. Practical applications: Using pulsed light technology in food processing is a remarkable innovation that harnesses the potential to amplify and optimize natural resources while reducing energy consumption and time processing. This approach harnesses the controlled application of short, intense light bursts to perform various tasks such as preservation, disinfection, and decontamination. By effectively targeting and inactivating harmful microorganisms, pulsed light avoids the need for excessive chemical treatments or prolonged exposure to high temperatures, thus preserving the innate nutritional value, flavor, and texture of food products. This method avoids the generation of hazardous by‐products or excess waste, aligning perfectly with sustainable practices. [ABSTRACT FROM AUTHOR]

Mechanism of PMS activation by the MPCBs/PMS system. [Display omitted] Magnetic carbon-based catalysts are promising materials for advanced oxidation processes, offering both high catalytic activity and environmental friendliness, and hold great potential in environmental remediation. In this work, Fe and Co zeolite imidazole frameworks (ZIFs) derived micron-sized magnetic porous carbon beads (MPCBs) were prepared by phase inversion and following the carbonization procedure, and the morphological and structural characteristics of the MPCBs were confirmed. The presence of pores and channels in the MPCBs provides a specific microenvironment for the for the catalysis of the core. Bisphenol A (BPA) was selected for the targeted pollutant, and the catalytic experiments confirmed that the effective catalytic activity of MPCBs in the presence of peroxymonosulfate (PMS), which could almost completely degrade BPA in 20 min with a reaction rate of 0.368 min−1. Furthermore, the MPCBs were used to effectively bacterial inactivation. Intermediate products of the BPA degradation process were validated and the toxicological studies showed a gradual decrease in toxicity, indicating effective reduction of potential hazards. The macroscopic preparation methods we developed for MPCBs that is promising for industrial applications and has the potential to cope with complex environmental remediation. [ABSTRACT FROM AUTHOR]